Sunday, March 17, 2013

Carrot Cake

By: Abby Pulliam

Preheat: 350

Prep: 30 minutes
Cook: 45 minutes


2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
1 1/2 c. sugar
1 c. vegetable oil 
3 eggs 
1 tsp. vanilla extract
2 1/2 c. shredded carrots
1 1/2 c. chopped walnuts 
1 (10 oz.) can crushed pineapple 
3 (8 oz.) package cream cheese
3/4 c. butter softened 
5 1/2 c. confectioners sugar


Preheat the ovento 350 degrees.  Grease and flour tow 9'' pans.  In a large mixing bowl combine all of the dry ingredients.  Slowly mix in the vegetable oil, eggs, and vanilla.  
When combined, add in carrots, walnuts, and pineapple.When everything is mixed in, pour batter evenly into pans.Bake for about  45 minutes.  Let the cakes sit and cool for 10-20 minutes before you flip them


Using a mixer, combine the cream cheese and butter until light and fluffy.  SLOWLY add in the confectioners sugar until well mixed.

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